Recipe: Perfect Filet steak, mushroom and potato stew

Filet steak, mushroom and potato stew. In a small bowl, mix flour and water until smooth; gradually stir into stew. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight.

Like all good stews, this one is hearty and comforting. Try it and you'll have to agree that the earthiness of the mushrooms and potatoes is superbly offset by the juicy sharpness of fresh tomatoes. In a large pot over high heat add the butter, when it's melted add the mushrooms and sauté until browned; season with salt and pepper. You can cook Filet steak, mushroom and potato stew using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Filet steak, mushroom and potato stew

1. It's Half of onion fine chopped.
2. It's 3 of garlic cloves minced.
3. Prepare 3 of quarter pound small chunked filet.
4. It's 1/2 pound of small potatoes chunked.
5. It's Tbsp of fresh rosemary and Italian parsley.
6. You need 48 oz of beef stock.
7. You need 1/2 cup of red wine.
8. It's of Small pack fresh white mushrooms.
9. It's leaves of Bay.
10. Prepare Stick of butter.
11. Prepare of Salt and pepper.
12. You need 3 tbsp of flour.

Bring the pot to a boil and then add in the potatoes, onion, thyme and beef. Bring the pot back to a boil and then drop heat to medium-low and cover with a lid to simmer. Place the new potatoes in a large pan and fill with cold water to cover. To season, start by removing the steak from the refrigerator and generously sprinkle two teaspoons of kosher salt on all sides of the filet.

Filet steak, mushroom and potato stew instructions

1. Add oil to Dutch oven and get a quick sear in the filet and remove.
2. Add 2 tbsp butter and mushrooms until soft and add a few hits of Worcestershire and caramelize and remove.
3. Add 2 more tbsp butter followed by the onions for a few and then garlic and sauté until really soft and then add 3 tbsp flour and stir until the flour is cooked out, about 5 minutes (add oil if too dry).
4. Add beef stock and herbs and simmer slightly covered for about 30 minutes and strain through a colander and then siev so it’s a smooth broth and back to the Dutch oven.
5. Season to taste and then add mushrooms and potatoes until potatoes are tender, add meat and heat through.
6. Serve with sourdough bread.

This resting period gives the meat time to come up to room temperature, which helps the steak cook more evenly. Season steak with salt and pepper on both sides. When oil is just about to smoke, add steak. Heat olive oil in a large stockpot or Dutch oven over medium heat. Salt and pepper the fillets on both sides.

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